Anahita specialises in Persian cuisine and invites diners into its warm brown hues of the timber furnishings, overhanging lamps and fabric table seats. The menu ranges with charcoal mains such as Barg, finely sliced Lamb tenderloin marinated in olive oil and served with grilled chilli, tomato and saffron rice. Other more traditional meals include Fensejan, Chicken fillets marinated in pomegranate juice and a creamy paste with walnuts and long grain rice, and the vegetarian Bademjan with its mushrooms and split peas, dried lemon, fried eggplant and flavoured with tumeric and served with rice. Dessert, gelato and coffee are available to round up the meal. Live entertainment comes with a banquet meal on Friday or Saturday nights and the restaurant can be booked for larger functions.